----------------------------------BARB DAY----------------------------------
      1 pk Hot roll mix

      8 pk Cream cheese; softened

    1/4 c  Sugar

    1/2 c  Sugar

      1    Egg

      1 tb Vanilla

    1/2 c  Sour cream

      2    Eggs

      6 tb Butter; melted

  OVEN TEMP: 350
  SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4
  CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE
  DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS.
  TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO
  A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.(DOUGH WILL
  COVER THE CENTER HOLE.)
  BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH.  ADD EGGS, ONE AT A TIME,
  BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES
  OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH
  COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING,
  SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS.
  BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT
  CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH
  CONFECTIONERS SUGAR AND SERVE.